Dosa is one of traditional South Indian breakfast dish as well as a main course. In this recipe we need a Dosa batter form and its need to be fermented. Here is the recipe for Dosa. Try it and enjoy!
| “ | ||
|---|---|---|
| Recipe Type | Main Course | |
| Cooking Time | 20 to 30 minutes | |
| Serve To | 2 to 3 | |
Ingredients For Dosa |
||
| Ingredient | Quantity | |
| Raw Rice | 1 cup | |
| Split Lentil | 1/3 cup | |
| Fenugreek Seed | A pinch | |
| Salt | As Per Your Taste | |
| Oil | For Greasing Purpose |
Method For Dosa
Soak rice, lentil and fenugreek seeds for 3 to 4 hours. Grind it with required water in a mixer or food processor and make a smooth and thick batter. Keep it for 4 to 5 hours in a room temperature for fermentation. When it’s fermented add salt as per your taste and water if required. Mix well. Heat a non-stick frying pan/ Dosa tawa. Grease some oil and pour a big spoonful Dosa batter on the pan and make a big/medium circle shape. Cook until light brown and crispy on both sides. Serve hot with sambar or chatni..enjoy!
As per this recipe you can make 7 to 8 Dosa.
The fermentation time may vary depends on room temperature.
If there is balance Dosa batter,you can refrigerated and reuse next day
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